I only recently started making my own almond butter, but it has been a total game changer for me. I found that store-bought almond butters were SUPER expensive, and because I only ever used a small amount at a time, I always had that hard paste-like stuff at the bottom of the jar and the oil would always be on top. It always separated no matter how much stirring I did.
Homemade almond butter is actually one of the easiest things to make. Not only can you control what’s in it, but you can also control the consistency. So if you’re someone who likes it on the chunky side, have at it!
Roast 150g almonds and 75g cashews in a 350 oven for about 8-10 minutes (do not burn!) Let them cool slightly and then transfer them to a food processor and blend for at least 5 minutes. Scrape down the sides, add a pinch of sea salt, and blend for a few minutes more.
This will fill a 250g glass jar. Make sure to store it in the fridge.
- I would not recommend using a blender, as it will be hard to scrape out the almond butter once you’re done blending. A food processor is your best bet.
- The almond butter will thicken up in the fridge so I always blend longer than I think it needs